How to Cook Your Life

 

The video, How to Cook Your Life is comtemplative and inspirational. I find myself wanting to make bread now and to slow my thinking down and let things rise from my mind as the bread dough rises after being fed with all the ingredients it needs to nourish our bodies.
Zen priest and chef, Edward Brown talks about life through food preparation. As with everything we do, we can look at the way we prepare our food and eat our food and compare our actions in the kitchen with the actions we usually take in our lives. This documentary visits Tassajara Zen Center, Green Gulch Zen Center, and the San Francisco Zen Center as it instructs and inspires us to live our lives consciously and with purpose.
Edward Brown looks at the metal tea pots with dents and creases and likens them to our lives with wrinkles and troubles. They are what makes us who we are and we continue to be useful with any and all of our dings and dents. That’s a good, good thought to keep in mind as I age!  Sometimes I think I need to be that perfect shining tea pot that performs as if new all the time.  I have to remember patience and forgiveness, mindfulness and appreciation as I move through my days.  Oh yes, and don’t forget to breathe!

French Crepes and artwork in San Francisco

My daughter and I found, completely by accident, this most wonderful crepe restaurant in San Francisco.  The restaurant is called Ti Couz.  The crepes are the best I have ever tasted!  They will spoil you to any other crepe.  (hint:  There is butter involved.)  While there I bought a t-shirt with a wonderful piece of artwork on it by French artist Armelle Gourvennec.  Turn on your speaker for the music and Click on the colored drawings of her website to view wonderful imaginative paintings like this.

Three Women by Armelle Gourvennec

About the restaurant. . .

“This Mission staple has three whitewashed, stucco-and-wood dining rooms decorated with photos from old Brittany. There’s seating at serpentine counters, as well as tables. French expatriate and owner Sylvie Lemer bases her menu on classic Breton recipes. Thin buckwheat crepes are folded in big flat squares around dozens of fillings, from a simple butter and cheese to ham and Gruyere. Sweet crepes include fruit, sauce and ice cream combinations.”  –CitySearch staff   
I suggest that two people order one savory and one dessert crepe to share, as they are filling.  Have fun! 

Gail Brokaw
http://www.embracethepossibility.org